2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1/3 cup milk
1 tsp lemon juice or
1/2 tsp vanilla extract
1/2 cup chopped nuts, optional.
Directions
2-3 ea VERY RIPE BANANAS; MASHED PREHEAT OVEN TO 350 cOMBINE
FLOUR, BAKING SODA, AND SALT IN A BOWL cREAM THE BUTTER IN A MIXING
BOWL GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED ADD THE EGGS AND
THE BANANA MIX UNTILL WELL BLENDED. cOMBINE THE MILK AND LEMON JUIcE
IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA
MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY
INGREDIENTS. BLEND WELL AFTER EAcH ADDITION. ADD NUTS. TURN THE
BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INcH LOAF PAN. BAKE FOR ONE
HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BAcK WHEN TOUcHED. cOOL IN
PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND cOOL cOMPLETELY.
Servings: 8 servings
Bahama Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Pork
The History of Recipes
We are able to trace the history of written recipes back into distant history, certainly as far as the ancient Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into Roman times 25BC a man called Apicius compiled some documents detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some familiar names like bay, mint and asafoetida. As we move on, we have a couple of cookery books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian food that is served today, but instead descriptions of the types of food eaten by the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an explosion in recipe manuscripts, the majority of which are kept safe in academic collections. During the next few centuries, the wealthy families of Europe competed to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books were highly popular mostly due to more people being able to read, people having more leisure time and having more disposable income. The revolution that is television brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Bahama Bread recipe.
